Chinese feast
Plan an epic Chinese-style feast with friends this weekend. Matt Tebbutt’s chicken-fried rice, veggie chow mein and beef satay are all easy to master.
Ingredients
For the chicken-fried rice
- 2 free-range eggs, beaten
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1 shallot, sliced
- 3 garlic cloves, crushed
- 1 tbsp finely chopped fresh root ginger
- 2 cooked boneless chicken thighs, sliced
- 440g/1lb2 pre-cooked long-grain white rice
- 6 spring onions, chopped
- 195g tin sweetcorn, drained
- 1 tbsp chilli bean paste
- 2 tsp shrimp paste
- salt and freshly ground black pepper
For the beef satay
- 2 tbsp vegetable oil
- 250g/9oz beef sirloin or rump, cut into thin slices
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 tbsp crushed fresh root ginger
- 4 tbsp smooth peanut butter
- 3 tbsp soy sauce
- 2 tbsp chilli sauce
- 1 tbsp sesame oil
- 400ml tin coconut milk
- bunch coriander, chopped
- 2 tbsp peanuts, toasted and chopped, to garnish
- 2 tsp toasted sesame seeds, to garnish
For the mushroom chow mein
- 2 tbsp vegetable oil
- 4 shiitake mushrooms
- 6 oyster mushrooms
- 400g/14oz exotic mushroom mix
- 6 rehydrated cloud ear fungus, soaked in boiling water
- 1 onion, sliced
- 4 garlic cloves, sliced
- 1 red pepper, sliced
- ½ Chinese cabbage, shredded
- 200g/7oz egg noodles
- 225g tin bamboo shoots
For the chow mein sauce
- 1 tbsp cornstarch
- 2 tbsp rice wine
- 1 tbsp soy sauce
- pinch chilli flakes
- 2 tsp sesame oil
- ¼ tsp white pepper
- 2 tbsp ketchup manis
- 2 tbsp hoisin
- 2 tbsp oyster sauce
- 4 spring onions, sliced
Method
For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well.
Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside.
Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside.
For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk.
To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside.
For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season.
Serve all three dishes in separate bowls to share.